Burnt End Question

bryce · Feb 19, 2013

Good Evening,

So i've been doing a little research on burnt ends and have a question. Is it possible to make BEs without out smoking a full brisket? I mean can i simply go out and pick up a point and begin making burnt ends or does the point have to be smoke slow and steady first and then cut up into chunks and finally smoked again for an hour or 2?

Thank you,

Bryce

opsmokin · Feb 19, 2013

My favorite Que joint in KC (here comes shameless plug....Jon Russell's in Overland Park) always smokes the point separate from the flat. They rub, smoke to appx 190, cube and serve.

linguica · Feb 19, 2013

OPSmokin said:
My favorite Que joint in KC (here comes shameless plug....Jon Russell's in Overland Park) always smokes the point separate from the flat. They rub, smoke to appx 190, cube and serve.

And add into baked beans

bryce · Feb 19, 2013

OPSmokin said:
My favorite Que joint in KC (here comes shameless plug....Jon Russell's in Overland Park) always smokes the point separate from the flat. They rub, smoke to appx 190, cube and serve.

Thanks OPSmokin. That's pretty much exactly what i was wondering.

I'll see if my local butcher has points only.

opsmokin · Feb 19, 2013

Your welcome.

Additionally, they will stack 2 points - thin part of 1 point on top of thick part of the other point and vice versa- so that the thicker and thinner sections cook evenly. Make sense? I found this pretty interesting and want to try next time I do BE's.

bryce · Feb 20, 2013

OPSmokin said:
Your welcome.

Additionally, they will stack 2 points - thin part of 1 point on top of thick part of the other point and vice versa- so that the thicker and thinner sections cook evenly. Make sense? I found this pretty interesting and want to try next time I do BE's.

Gotcha, that does sound interesting.

My next smoke is either BEs or salmon but i havent fully decided but need to soon as Saturday is coming fast! (Leaning towards BEs)

opsmokin · Feb 20, 2013

Overlap is probably a better description than stack.

If interested, when I get home, I'll send you another method that my buddy does his BE's.

bryce · Feb 20, 2013

You bet i'm interested. Send it my way.

Bryce

opsmokin · Feb 21, 2013

Again, this is a way that my friend does them. From the picture, they look outstanding.

- Started with the brisket point only (I used the flat separately with a Mexican marinade for brisket tacos).
- I cut the point in to chunks. Was shooting for about 3 inch cubes (bigger than a baseball, but smaller than a softball), tried to make them all equal sizes. I ended up with roughly 8 chunks.
- Rub as normal. I used mustard first and then did a coating of rub (I used a combination of Jack Stack, Head Country, and Sugar). I let this sit overnight out of convenience...not sure it this ever makes a difference.
- Put them in the smoker with no pan at first. Added a little more rub on top.
- I tried to keep the smoker around 280 so that the rub would caramelize faster, which also results in faster cooking of course. But it worked great.
- After about three hours I introduced the foil pan. Flipped them all upside down in the pan. Added a little more rub on this side. Cooked for another 2.5 to 3 hours.
- By the time they were done they looked like a bunch of charcoal baseballs, or burnt turds.
- I wrapped them in foil and kept them warm for a couple hours before serving. I added the juice from the foil pan at this point. I think this helped to soften the bark.
- Then I just cubed and took any drippings from the foil wrap and drizzled over the top and tossed.

image.jpeg

opsmokin
Feb 21, 2013

bryce · Feb 21, 2013

OPSmokin said:
Again, this is a way that my friend does them. From the picture, they look outstanding.

- Started with the brisket point only (I used the flat separately with a Mexican marinade for brisket tacos).
- I cut the point in to chunks. Was shooting for about 3 inch cubes (bigger than a baseball, but smaller than a softball), tried to make them all equal sizes. I ended up with roughly 8 chunks.
- Rub as normal. I used mustard first and then did a coating of rub (I used a combination of Jack Stack, Head Country, and Sugar). I let this sit overnight out of convenience...not sure it this ever makes a difference.
- Put them in the smoker with no pan at first. Added a little more rub on top.
- I tried to keep the smoker around 280 so that the rub would caramelize faster, which also results in faster cooking of course. But it worked great.
- After about three hours I introduced the foil pan. Flipped them all upside down in the pan. Added a little more rub on this side. Cooked for another 2.5 to 3 hours.
- By the time they were done they looked like a bunch of charcoal baseballs, or burnt turds.
- I wrapped them in foil and kept them warm for a couple hours before serving. I added the juice from the foil pan at this point. I think this helped to soften the bark.
- Then I just cubed and took any drippings from the foil wrap and drizzled over the top and tossed.

image.jpeg

opsmokin

Feb 21, 2013

Thanks for posting this OP. Sounds like a 6 hr. cook time for the BE's. This is pretty much exactly what i want to accomplish. I dont really want all the brisket, just the BE's.

I'll be sure to save this post and follow the process and give it a shot very soon (probably Saturday.) I be these were just packed full of good smokiness and yes, from the looks of the picture, they must have been fantastic!

Bryce

Search

Search

Burnt End Question

bryce

Smoking Fanatic

opsmokin

Fire Starter

linguica

Master of the Pit

bryce

Smoking Fanatic

opsmokin

Fire Starter

bryce

Smoking Fanatic

opsmokin

Fire Starter

bryce

Smoking Fanatic

opsmokin

Fire Starter

image.jpeg

bryce

Smoking Fanatic

image.jpeg

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Lost my dad yesterday

On the Edge of Trying Sausage Making

Took a stroll this afternoon

Don't let your Meatloaf